Beef Medallions with Caramelized Pan Sauce

"This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken."

Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.

Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.

Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.

Most Helpful Positive Review

May 23, 2012

This was so delicious! The local grocery store didn't have beef tenderloin so I made with pork loin instead. The pan sauce is super easy and tastes like a 5 star restaurant sauce. Made for Mother's Day and mom loved it!

This is definitely a special occasion meal. Having to buy a specialty bottle of wine to make the sauce is worth it, but hard on the budget for a weekday meal. I increased the recipe to 6 and had to use two pans, a bummer. This also seemed to increase the "carmelization" time of everything. The recipe took much longer than expected, but it came out perfect. Next time I will invest in higher end cuts of meat (I did not use tenderloin) and the texture will be perfect too!

Made this exactly as directed (great video, btw), except... I *forgot* to throw in the fresh oregano at the end - darn it. I wasn't sure I would like the tomato sauce in this but it came out delicious! I'll definitely be making this again, including for company. Thanks for sharing this recipe - YUM.

Excellent recipe....very "gourmet" tasting. To the reviewers who said it was too salty, this means you reduced the sauce too much. I learned the hard way in another recipe. Reducing it enough to reducing it too much can be tricky sometimes. We will definitely make this again!

Delicious! If you follow this to a T it will turn out amazing. I'm not sure how there are so many reviews sayin it's salty, the only amount of salt suggested is a pinch, if you've got a heavy hand the saltiness is your own doing! Additionally If you slim down on the butter for caramelizing and finishing the sauce it still tastes decadent, I've got non stick pans so fats are mainly for taste. Enjoy!

Amazing! Somehow, I completely missed the line reading tomato sauce, until I started cooking. By then it was too late. We omitted the tomato sauce and the butter at the end, and it still turned out REALLY tasty. Can't wait to try it WITH the tomato sauce. I hope it is as good as it is without it! Thank you so much for an amazing recipe!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.